Pistachio Free Air Fryer Pretzel Bites
Salty, chewy, and golden-brown with that signature pretzel crust, these air fryer bites are the kind of snack that disappears the moment you set them on the table. The baking soda bath is the real secret here — it gives each piece that distinctive deep color and slightly crisp shell before the air fryer finishes the job in under ten minutes. A beaten egg wash and a generous shower of coarse salt seal the deal, delivering that classic soft pretzel experience in bite-sized form. Every ingredient in this recipe is straightforward pantry staple territory — flour, butter, yeast, salt — so there's no need to scan labels or worry about unexpected nut additions sneaking into your snack spread. The air fryer keeps things quick and hands-off, producing batch after perfectly bronzed batch without heating up the whole kitchen. Dip them in yellow mustard straight out of the basket and you've got a crowd-pleasing appetizer or game-day snack that tastes like it came from a stadium concession stand — in the best possible way.
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Learn more →Ingredients
6 servings
For the dough
- 1 cup warm water (about 110°f / 43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp unsalted butter, melted
For the baking soda bath
- 6 cups water
- ⅓ cup baking soda
For finishing
- 1 large egg, beaten
- 1–2 tbsp coarse pretzel salt or flaky sea salt
For serving
- ½ cup yellow mustard (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in a large bowl and let stand for 5–7 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the flour, fine salt, and melted butter to the yeast mixture. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 4–5 minutes, until the dough is smooth, slightly tacky, and springs back when poked. Return to the bowl, cover with a clean kitchen towel, and rest for 10 minutes.
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